Shimla Mirch Aloo Subzi (Capsicum Potato Curry) [1]

Capsicum-2

Boiled potato-2

Tomato-1

Ginger-1 tsp

Cumin seeds-1/2 t.s

Mustard seeds-1/2tsp

Crushed peanuts-2 tbls

Whole coriander-1 tbls

Asafoetida-1/4 tsp

Crushed red chillies-1 tsp

Mango powder-1/2 t.s

Curry leaves-8

Oil-2 tbls

Salt-1/2 tsp

1

Chop potato and capsicum into cubes.
2

Chop tomato finely, grate the ginger and crush whole coriander seeds.
3

Heat oil in a pan add mustard seeds and asafoetida,when they start crackling add peanuts ,crushed coriander seeds and curry leaves,stir till done.
4

Now add turmeric and then add capsicum,ginger and salt.mix and cover with a lid and cook on low heat for 2.3 minutes or till capsicum get cooked but remain crunchy.
5

Now add potato ,tomato, and all the spices ,mix ,cover and cook for 2 minutes.

Cooks Note

Potato and capsicum stir fry. Serve with rice daal or bread(roti)